One more thing: PUT TIN FOIL ON THE CAKE after its been in the oven 1/2 hour. My cake turned out perfect this way! And definitely after reading all the comments - add as much flour as u need to until the topping makes crumbs! I added probably double the flour required and my streusel topping was spot on!

Gorgeous! I added double the amount of apples, a little more cinnamon! I'm very glad I did! The topping needed another dash of flour in it so that it resembled crumbs and not squishy sugary butter!!

Made this for Boxing Day and sadly burnt the top, but once someone had tried it, it was SO delicious that workd spread and it was gone in a trice! Absolutely delicious (even when burnt!). Ams going to make it again and watch it like a hawk.

this is a really moist, tasty cake. I substitute icing and partly crushed walnuts for the streusel topping - yummy!

Absolute hit!
I followed the recipe almost to a letter (I run out of brown muscovado sugar, so i just used golden caster sugar- it worked really well) and the result is awesome!
It a very moist cake so dont get alarmed when it looks softish when you take it out of the oven.
It a gorgeous winter treat :)

This cake is beautiful! Warm delicate flavour of spice, moist and dense with just the right balance of sweetness and tangy apple. It took much longer to cook than the time suggested but I was very pleased with the result.
I used one Braeburn and one Cox's apple, both generously sized, which may explain the lengthy cooking time.
I did not use the streusel topping recipe from this recipe, but replaced it with a similar mix from an Apple Streusel Cake recipe by Jo Wheatley, from Good Food magazine March 2012 (which strangely doesn't seem to have made it onto the website). This version uses half as much butter and calls for pecans instead of hazelnuts, and no cinnamon. I actually ended up using unblanched almonds! But it was gorgeous with the cake, so I'll probably stick to this version when I make this cake again, which I surely will! Deliciously autumnal and comforting.

Made this today although I made it into muffins and didn't do the topping it was amazing. I did add mixed spice and a bit more cinnamon. The mixture made 12 muffins which I baked for 20 mins in a fan oven. They have come out so moist and totally scrummy

Lovely recipe, caremelising the apples makes a difference to the flavour of the cake, i.e. nicer than just putting cooked apple in. Didn't have hazlenuts, used pecans instead, streudel topping was lovely though agree with others, you could probably use less sugar as it was quite sweet. Used stork marg instead of butter, cake flavour just as good. Also, cooked it in a square tin as i don't have an 20cm round tins - cake came out really well, and has advantage of being able to cut it into slices. Husband really loved it too!
People who've had trouble with streudel topping, perhaps your butter isn't cold enough or you are overmixing the mix?

My husband said this was the best apple cake he had ever eaten!

I used Pecans instead of Hazelnuts because I had them in the cupboard and they worked really well. Lovely winter cake.

Made this today. It came out nice and moist but I used 3 small cox apples and the flavor hasn't really come through. Also need more cinnamon than indicated in the recipe. also the streusel initially came out like a paste so I added more flour to make the crumb. I think with a little more cinnamon and perhaps the addition of some sultanas it would have made a huge difference.

As others found, cooking time was off. Unfortunately, I did not realise and burnt the sides and topping. However, with these cut off the cake was delicious and very moist still. Everyone asked for seconds so couldnt have been too bad!

Made this as I was getting the dinner & it turned out very well. Not soggy at all as cakes of this kind can be. I didn't have any hazlenuts so I used some muesli and pecans on the top & that worked fine.

I agree that the topping becomes a paste, a more regular crumble mix may be better, high ratio of butter to flour/sugar? Quite yummy though.

there was a really nice texture to this cake bt i'd make some changes. Would add less sugar to the toping and also, since I only used about half of the topping mix, I would make half as much. Thought mixed spice might work better than cinnamon, so going to try that next time. Lastly I think I'd do 2/3 muscovado sugar 1/3 white sugar next time. But all in all really nice

A lovely moist cake which doubles as a dessert. We had ours warm from the oven with ice creammmmm!!!!

This is a wonderful cake which is a delight to eat, a sweet and crunchy top with soft cake and delicious pieces of apple. It's also very easy to make and the kitchen smells fantastic whilst it's baking. It's good with a cup of tea as a treat and can even be eaten as a pudding with a little cream or warm custard.

I have made it several times (by request) and I add a little ground ginger too (1tsp). It just gives it a little spice.

I find that braeburn apples work best as they don't drop to the bottom of the cake. I've also experimented with pears too - the cake tastes good with pears but it could be a little too mosit for some as the pears break down.

Used 2 apples, but they must be very large, as my cake is packed full of fruit, much more so than the recipe picture. Cooked for 1 hour and forget to check it and my cake came out a little burnt. I haven't tried it yet, but it looks like it will still be moist enough because af all the apple. Thinking of serving with vanilla ice cream as well.

Delicious and easy to make. I made it in a loaf tin and didn't bother doing the streusal topping (though I did sprinkle demerara sugar over it before it went into the oven) It was a big hit with everyone in the family.

Great cake and very easy to make! but no matter how many times I make streusel it NEVER turns out, I dont have a food processor so have to make it by hand, it always tastes good but its a pain to make!